
Very easy

Shrimp Curry with Spinach & Rice
5 minutes
Prep time
18 minutes
Cook time
528 cal.
Per serving
Ingredients for 1

1/3 cup
White rice (long grain)

3 oz
Cooked shrimp

1 handful
Spinach (fresh)

1/4
Yellow onion

1/4 cup
Coconut milk

1/4 cup
Crushed tomatoes

1/2 tsp
Curry powder

1/4
Vegetable bouillon (cube)
Utensils
Stovetop, Pot (small), Knife
recipe
- Step 1
If necessary, defrost then peel the shrimp. Cook the rice according to package directions & set aside when it's ready. - Step 2
Meanwhile, dissolve the stock cube in 1/4 cup hot water per serving. - Step 3
Peel & dice the onions. - Step 4
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions & cook for 3-4 min, stirring often, until softened. Season with salt, add the curry powder & cook for another 1-2 min. - Step 5
Add the crushed tomatoes & a pinch of salt. Cook for 1-2 min. - Step 6
Pour in the broth & mix. - Step 7
Add the spinach & shrimp. Stir & cook for 1-2 min. - Step 8
Pour in the coconut milk & continue cooking for another 3-4 min, stirring occasionally, until the shrimp is fully heated. - Step 9
Serve the rice in a bowl with the shrimp curry. Add a drizzle of coconut milk (optional) & season to taste. Enjoy!